Archive for the ‘low carb’ Category

postheadericon Shrimp Scampi

This is an adaptation of a South Beach Recipe. Our whole family loved it (even if some members insisted on dipping the shrimp in cocktail sauce…). We served it as an entree with 3 sides, but it would also taste great on pasta.

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, corn free, South Beach phase 1 safe recipe. Plus, it’s fast!

Shrimp Scampi

Ingredients

  • 2 lbs medium/large shrimp – thawed and peeled

  • 2 TBS olive oil
  • 1 TBS margarine safe for your diet (or another TBS olive oil)
  • 6-8 garlic cloves, minced
  • a few pinches of kosher salt
  • about 1/4 tsp Tony Chachere’s cajun seasoning, or about 1/8 tsp cayenne pepper or red pepper flakes if you haven’t yet discovered the wonder of Tony Chachere’s cajun seasoning
  • 1/4 cup lemon juice

Method
The hardest part of this dish is thawing and peeling the shrimp. Seriously. If you forget to thaw them for 2 days in the fridge, then drip cool water over them in the sink as they sit in a bowl. stir occasionally. They should be thawed in about 10 minutes, but they will still be cold. (tip – if you have sensitivities to cold, ask someone else to peel them for you, peeling chilly shrimp will hurt)

Once you have the shrimp peeled, this is a very fast recipe – make sure the rest of your dinner is just about ready when you start.

Pat the shrimp dry, and toss them with a little kosher salt and some Tony Chachere’s cajun seasoning.

Dinner is Love

Heat a large skillet over medium heat, and melt the margarine in olive oil. Add the garlic, and cook until the mixture starts to bubble and the garlic is becoming tender. Add shrimp, and stir to coat with the garlic/oil mixture. Add a little more kosher salt, Tony Chachere’s, and lemon juice.

Cook over medium heat, stirring occasionally and watching carefully – they will become pink & cooked very quickly. DO NOT OVERCOOK! They will become tough. Remove from heat when the shrimp are all lovely and pink – we put them into a covered casserole dish so they would stay warm on the trip to the table.

Serve with pasta or with several other side dishes. Delicious!

postheadericon Sausage-stuffed Pork with Apples

This was inspired by an earlier recipe, sausage stuffed chicken, some meat on sale, and a new type of sausage. It’s been made over and over again, because it’s easy and everyone loves it.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Ingredients
Sausage-stuffed pork with apples

  • 2 lbs pork sirloin, thinly sliced

  • 1 lb apple sausages (NOT precooked)
  • 1 apple, cored and sliced into thin slices
  • pinch kosher salt
  • splash apple cider vinegar

Method
Preheat oven to 350F. Prepare a 9×13 or 9×11 baking pan (I lined mine with Reynolds Release – I love that stuff).

Lay a piece of pork sirloin in the pan. Squeeze out part of the apple sausage from the casing onto the pork sirloin. Roll sirloin around sausage, and set in pan. Repeat until you have used up all the sirloin and sausage.

Fall Dinner

Core the apple and slice it into thin slices. Lay the apples on top of the pork stuffed with sausage. Sprinkle a pinch of kosher salt on top, then splash a little apple cider vinegar to help with moistness.

Bake for about 45 minutes – until internal temp reaches at least 163.

This is a lovely fall meal. We served with baked sweet potatoes, applesauce, and a salad.

postheadericon Herbed Skillet Chicken

This is a great low-carb, South-Beach meal, which we have all loved.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Ingredients:

  • 6 boneless skinless chicken breast halves

  • 1 teaspoon thyme
  • 1 teaspoon basil
  • salt and pepper to taste
  • 1 small onion, minced
  • 3/4 – 1 cup water (depending on consistency desired)
  • 1.5 tablespoons potato starch
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 splash wine of choice (whatever you’re drinking with dinner or you have open in the fridge)

Method
In a small bowl, mix together the spices.

In a large skillet, heat olive oil over medium heat. Add chicken, garlic, and onion and sprinkle half the spices on top. Cook for 5 minutes or until slightly browned, turn over and sprinkle with other half of spices and and cook for 5 more minutes. Flip once more and cook for 1-2 min (just to get the spices cooked on the meat).

Remove chicken, keeping warm and add 3/4 cup water and the splash of wine to deglaze the skillet, scrape the pan and get up all the yummy browned bits. Bring water to a boil, add chicken back in; cover, reduce heat and cook about 10 minutes, depending on thickness of chicken, until chicken is done.

Remove chicken from skillet & cover with foil to keep warm. Combine starch and a little more (up to 1/4 cup) water. Add to pan juices; cook until thickened and translucent, stirring or whisking constantly. Pour sauce over chicken, and serve. Or serve with sauce next-to the chicken, because half the members of the family wouldn’t eat it with the sauce.

I served this with pink rice, green & yellow beans, and a big salad.

postheadericon Black Bean, Sweet Potato, and Pork Stew

I made a stew with these 3 primary ingredients once, then promptly lost the recipe somehow. So this is what I ended up making, and it is good enough that the children have chosen to eat it as leftovers, and no one argued about eating it for dinner! This would be lovely without the pork, as well.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, South Beach phase 2 safe recipe. It could easily be a delicious vegetarian meal by omitting the pork.

Sweet Potato Black Bean Stew

Ingredients

  • 1 medium onion, diced

  • 3+ cloves garlic, minced
  • splash cooking oil
  • 1 1/2 lb pork, diced
  • 2 medium sweet potatoes, peeled and chopped into cubes
  • 1 28oz can black beans, or 2 14 oz cans, drained and rinsed.
  • 5 oz frozen spinach (half a 10oz block)
  • 2-3 handfuls lentils (used to thicken the soup)
  • kosher salt, pepper, Italian Seasoning, and Tony Chachere’s Cajun seasoning to taste (check all seasonings to make sure they are appropriate for your allergies)
  • about 6 cups water or broth (to cover)

Method
Pour the oil into a large soup pot over medium heat. Add the onion and garlic. Sauté for a couple minutes, then add the pork. Brown the pork, stirring occasionally.

Add the other ingredients (just add a couple pinches/shakes of each seasoning at the beginning), and bring to a boil. Let simmer (uncovered) for 15-20 minutes. Check that the sweet potatoes are done (a fork/knife should slide through), and taste. Correct seasoning, and serve.

postheadericon Rosemary-Garlic Cannelini Beans

A yummy side dish for any Mediterranean dinner. Super-easy, too!

This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, vegetarian & a vegan recipe.This is also safe for South Beach Phase 1.

Rosemary Garlic Cannelini Beans

Ingredients

  • 4 cloves garlic, minced

  • 1 small onion, diced
  • 1 TBS (or so – to lightly coat bottom of pan) olive oil
  • 1 1/2 tsp rosemary, gently crushed in your hands
  • 1 cup tomato sauce safe for your dietary restrictions(we like homemade or Trader Joe’s Marinara – you could also just use crushed tomatoes)
  • 2 (14oz) cans cannelini beans (aka white kidney beans)

Method
Heat oil in a medium pot over medium heat. Saute garlic and onion until tender.

Add tomato sauce, rosemary, and cannelini beans. Heat through, and simmer gently over low heat until the rest of your dinner is ready.

Enjoy!

postheadericon Apple Cider Pork Chops

Lean pork is on sale frequently, but it also becomes dry very easily. These pork chops stay moist and tender with minimal effort. There’s some prep-time required, but it is mostly letting the pork chops marinate in the fridge!

Ingredients:

  • 1/2-1 cup apple juice or cider

  • 1/2-1 cup water
  • 1/4 cup kosher salt
  • 1-2 tsp mulling spices
  • 1/2 tsp peppercorns
  • 1 goodly splash of molasses (maybe 2 TBS?)
  • 2-3 lbs pork chops

Method:
Mix all the ingredients other than the pork chops in a largish plastic container. (or mix in a measuring cup)

Put the liquid in the microwave and heat for about 2 minutes, until it is easy for the salt & molasses to mix with the other liquids. Mix well.

Add the pork chops to the liquid, and seal the lid. Shake the plastic container so the chops are well coated. (If you don’t have the large plastic container, just put the pork chops in a gallon-size ziploc, and pour the liquid into the bag with the chops.)

Marinate for 4+ hours.

Grill or broil pork chops for a couple minutes on each side until done.

Yummy and so moist! I’ve served it with buckwheat kasha and salad

Variation: Put pork chops in a 9×13 baking dish with a little of the marinade and some apple slices. Roast pork chops at 375 for about 20-30 minutes, until done. Serve with roasted vegetables cooked along side the pork chops.

postheadericon Chicken in Wine

This is an adaptation from one of the wonderful recipes in The Silver Spoon cookbook. Since the chicken is cooked in so much wine, I think this is one of those few recipes you can’t just take out the wine and sub something else. Maybe a good broth would work, though.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Chicken in Wine

Ingredients

  • 2-4 lbs chicken breasts (or other mixed chicken pieces if you aren’t doing South Beach)
  • 4 cloves garlic, minced
  • 3 TBS olive oil
  • 1 good sized sprig rosemary or about 1 TBS dried
  • a few pinches kosher salt
  • 1/2 a bag of baby spinach
  • 2 cups white wine

Method
Preheat oven to 350. Pour the oil into the roasting pan, then add the garlic and rosemary. Slide roasting pan into the oven to warm.

When oven is preheated, add chicken pieces (roll in the oil/rosemary/garlic mixture), and sprinkle a couple pinches of kosher salt on top. Add the half-bag of baby spinach and pour the 2 cups of white wine on top.

Cover tightly with a double layer of aluminum foil (or the lid to the roaster if you have one). Bake for 20 minutes at this temp.

Chicken in wine

Raise heat to 400, and loosen the lid/foil so some of the wine will evaporate. Continue cooking for at least another 20 minutes, until the chicken is cooked through (I LOVE my Pyrex Digital Probe Oven Thermometer/ Timer – takes all the guesswork out of chicken cooking!).

The wine kept this incredibly moist, and the herbs & garlic kept it very flavorful. Chicken breasts are usually so dry, and this wasn’t at all. Lovely! Thumbs up from everyone in the house!

Ideally, serve with something else you have cooked in the oven – sweet potatoes and roasted green beans are great for South Beach Phase 2 – several roasted vegetables would be good accompaniments for South Beach Phase 1.

postheadericon Pork Chops in Wine

Adapted from this recipe from Food TV

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Ingredients:

  • 4 reasonably thick pork chops

  • kosher salt
  • pepper
  • 2 TBS olive oil
  • 2 cloves garlic, minced/pressed
  • 1/3 cup wine vinegar
  • 1/4 cup good wine
  • 1/2 cup broth
  • 1/4 cup diced tomatoes
  • 1 TBS mustard

Method:

Preheat oven to 425

Place an oven-safe large skillet over med-high heat, and put oil in pan.

Salt and pepper pork chops. When pan is hot, put in chops and cook about 2 min on each side.

Move pan to oven, and cook until chops come to proper temp (about 10-12 min depending on thickness). When done, put on a plate and cover with foil.

Cook garlic in remaining fat, then drain fat, leaving garlic in pan. Deglaze pan with vinegar and wine. Add broth and mustard, and stir until reduced. Pour over chops and serve with a veg and salad.

postheadericon Italian Soup with Quinoa

This recipe is an adaptation of one I found online. I made several modifications, though, to make it work well for our family. Don’t be intimidated by the list of ingredients – it’s a very easy recipe to make. Less than 10 minutes prep time, then the rest is cooking in the crock pot. You could also simmer on the stove for a couple hours if you prefer not to use a crock pot.

This recipe is gfcf, wheat, gluten, dairy, soy, nut, peanut, egg, fish, shellfish, and corn free. Please remember to double check ingredients on all labels. This is not vegan or vegetarian, but it could be if you modify it by simply removing the ground meat and adding another can of cannelini beans – the quinoa and beans give it a lot of protein.

Tonight's dinner

Ingredients:

  • 1 1/2 pounds extra lean ground beef/ground turkey/or TVP if veg

  • 1 tablespoon olive oil
  • 3 carrots — cut into circles (4 baby carrots = 1 carrot)
  • 1 medium onion — chopped
  • 3-5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 1/2 teaspoon oregano
  • 1 1/2 teaspoon basil
  • 1 1/2 teaspoon parsley
  • several grinds black pepper
  • 1/2 to 3/4 cup quinoa, rinsed well
  • 3 cups broth or water
  • 1 28 oz can diced or chunky crushed tomato
  • 1 14 oz can cannelini beans (white kidney beans), drained and rinsed)
  • 1 6 oz bag baby spinach (or equivalent frozen spinach)
Italian Beef soup

Method:
Heat oil in large pan over medium heat. Saute carrots, onion, and garlic until they begin to get tender. Add ground beef and brown. Drain well.

Add all ingredients EXCEPT the baby spinach/frozen spinach to the crock pot.

Cover; cook on LOW 8 to 10 hours.

1/2 hour before serving, add baby spinach/frozen spinach and stir.

Serve as is, or with breadsticks, focaccia, or rolls.

postheadericon Juicy Apple Pork Chops

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. It is also safe for the South Beach diet if you eliminate the raisins.

Everyone knows apples and pork chops go together well. Plus, we have talked about brining pork in apple cider. But what do you do to keep pork medallions juicy and flavorful when you have completely forgotten about dinner until 45 minutes before you need to eat? This is the answer.

Juicy Apple Pork Chops

Ingredients

  • 1.5-3 lbs pork medallions or chops (amount depends on your family size & number of leftovers desired)

  • 1/4-1/2 cup apple juice or cider
  • 1 splash apple cider vinegar (or wine if you have that)
  • 1-2 apples, cored and sliced.
  • 1/4 cup raisins
  • 4-5 scallions, sliced in rings, using all the white and part of the green
  • 1/4 tsp allspice (for a mulled taste) or 1/4 tsp Tony Chachere’s Cajun Seasoning (for a cajun taste)

Method

Preheat oven to 350.

Line a 9×13 (or similar sized) baking pan with foil or oil it. Place pork in the pan so the pieces are not overlapping.

Pour in the apple juice, then sprinkle or arrange all other ingredients on top.

Juicy Apple Pork Chops 2

Cover pan with foil and bake for 30-45 minutes (depending on thickness of pork), until meat is done. We tend to bake/roast other things at the same time (sweet potatoes, roasted brussels sprouts, or other roasted vegetables are a good complement to this dish).

Enjoy! This recipe leaves you with a wonderfully juicy dinner!

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